The weather has been lovely and cold, so I have been craving some real fall food. Something ultra thick, rich, and full of flavor. After Googling aimlessly for awhile, I remembered the binder of recipes collecting dust on a shelf in my living room. I cracked it open and BOOM — there was my trusty ole slow cooker beef stew recipe that I’ve been making for several years. I *think* it’s a modified version of one I found on All Recipes, but the page is pretty beat up after all this time.
Check out the hearty goodness.
Rich, thick enough to stand your spoon up in (the way a like a stew), and amazing with a crusty bread.
What’s your favorite fall food?
Slow Cooker Beef Stew
12 hours 25 mins
1 crockpot liner (optional, but it makes for easy clean up!) 2 pounds stew meat, cubed 1 large onion, chopped 1½ cups beef broth ½ cup port wine 3 diced potatoes 4 large carrots, sliced 1 stalk celery, chopped ¼ cup flour 1 teaspoon paprika 1 teaspoon Wochestershire sauce ½ teaspoon salt 2 cloves minced garlic 1 bay leaf 1 packet of beef stew seasonings (this is the stuff of magic) Dump all of the ingredients in the slow cooker and toss to evenly distribute the spices and coat the meat. Cover and cook on low for 12 hours or high for 6. Serve and enjoy!
I don’t know about you, but Tater Tots are probably my favorite form of potato. Those little nuggets that are crunchy on the outside and soft on the inside just speak to my soul.
Brandie requested cheesy tots for this last Friday night Qwerty meal, and then Cat made the best suggestion of her entire life; tater tot nacho bar.
It was divine. The tots were the perfect cheese, quac, onion, meat, sour cream, etc receptacle.
And then the leftovers for breakfast the next day was more than a girl could dream of.
Tater Tot Nachos - or - Totchos
Tater Tots - 1 cup "scoop" for each person served Suggested toppings: Shredded Cheddar Cheese Nacho Cheese Seasoned Ground Beef Sour Cream Guacamole Jalapenos Olives Purple Onion Green Onion Diced Tomatos Enchilada Sauce Bacon Pieces Bake tater tots per packaging directions Prepare toppings while tots are baking, including shredding and chopping. Place tots in a bowl and cover with your favorite toppings! Enjoy
Bonus kitty close up:
Somewhere from the aether, the idea of a cheeseburger soup got into my head.
Something creamy and beefy and really filling.
This soup did NOT disappoint.
6 slices bacon 1 pound ground beef 1 large onion 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 4 cups beef broth 1 cup water 8 ounces pasta (macaroni, ziti, bowties) 1½ cups milk 10 ounces Velveeta ¼ cup potato flakes 1½ teaspoons salt 2 teaspoons pepper 2 teaspoons garlic powder Dice the bacon and saute in the bottom of a large pot until cooked but not crispy. Dice the onion and add to the pot to cook in the bacon fat until transparent. Add the ground beef and saute until cooked through. Add the Worcestershire sauce and the ketchup and combine. Remove from the pot and set aside. To the pot add the beef broth, the water, and the pasta. Cook covered on high heat until the pasta is nearly done done to your liking. This should be about 10 minutes. Return the ground beef mixture to the pot along with the milk and the potato flakes. Cook for a few minutes on medium heat until warm (if the milk brought down the temperature). Cube the Velveeta and add that to the pot with all of the seasonings and stir until the cheese is completely melted. Season additionally to taste. Serve warm.
I’ve been craving a really good stew for several weeks now, and it finally got chilly enough that I just couldn’t hold out any more.
The end of the Fall semester has had me pretty stressed and busy, but being able to throw everything into the crock pot was so quick and easy, and incredibly wonderful once it was ready that evening.
My desire with this recipe was to make something super meaty with a nice supporting background of veggies. I definitely succeeded.
This stew was so delicious, and warm, and comforting, and amazing, and was a big hit with all.
Slow Cooker Beef and Winter Vegetable Stew
6 hours 5 mins
3 pounds cubed stew meat ¾ cup flour 1½ teaspoon salt 2 teaspoon pepper 1 sweet potato, cubed 1 large carrot, sliced 1 parsnip, sliced 1 medium onion, diced 2 bay leafs 5 cups beef stock Place meat, flour, salt, and pepper in the bottom of a 6 quart crock pot, and stir to coat the meat with the flour. Add in the remaining ingredients. Set crock pot on high for 6 hours, or low for 9-10 hours. Serve warm, and eat or freeze leftovers within 5 days.
I made such a large batch that I though we would have plenty of leftovers, but it’s already gone!
I highly recommend making this stew in the next few months; it will really warm you up
I threw this quick dinner together a few nights ago without realizing just how delicious it was going to turn out.
This casserole was incredibly tasty, very filling, cheap, and above all, super easy.
I highly recommend trying this any night of the week.
Mac and Chili Cheese Tater Tot Casserole
1 box Macaroni and Cheese 1 can chili Frozen tater tots, enough to cover the casserole 1 cup shredded cheddar cheese Preheat oven to 375 degrees. Prepare the macaroni and cheese according to the boxes direction and mix in the can of chili. Spread the mac and chili cheese mixture into a large glass baking dish on top of which arrange the frozen tater tots in rows. Place the casserole in the preheated oven and bake for 30 minutes. Remove and sprinkle the top evenly with cheese, and return to the oven for another 10 minutes. Serve warm
I spend a lot of my time in the car during the week (about 10 hours) and do some of my best thinking there. Most often I forget about my genius ideas as soon as the engine turns off, but this particular thought was so persistent there was no way I was forgetting.
Get this (and I know you already know what I’m going to say, but just go with me on this)…
Instead of noodles!
I had a few moments of doubt before I started cooking as to whether I was legitimately a genius, or if I was delusional.
But as soon as I got to the second layer, I could tell that this was to be one of my most bestest creations.
2 jars of your favorite red pasta sauce 25 oz (1 bag) of frozen ravioli with your desired filling (I did a layer of portabello mushroom and 5 cheese) 1 lb ground beef 1 onion, diced 15 oz Ricotta cheese 1 egg 2 teaspoons garlic powder 1 teaspoon salt 1 teaspoon pepper 2 teaspoons Italian seasoning 8 oz shredded mozzarella cheese In a medium skillet, saute the onion with the ground beef until browned and set aside. In a small bowl add the ricotta, egg, and seasoning and mix until smooth and fully combined. Set aside. Preheat the oven to 350 degrees. In the bottom of a large glass baking dish, spread several tablespoons of the pasta sauce to coat. Evenly place one layer of ravioli on top of the sauce in rows. Mine fit just about perfectly, hopefully yours will too. On top of the ravioli evenly dollop one half of the ricotta mixture. Then sprinkle half of the ground beef onion mixture evenly over the ricotta. Pour the rest of the first jar of sauce over the entire tray and spread until the ravioli are completely covered/submerged. On top of that add the second and last layer of ravioli and repeat steps 5 through 7. Cover the sauce evenly with the grated mozzarella. Cover the dish with aluminum foil and place in the oven for 40 minutes. Remove the foil and bake for an additional 10 minutes. Cool for 10-15 minutes and serve warm.
I made these a little while ago, but as summer starts to run to an end, I’m reminded of how important it is to barbecue all the meat.
We very unfortunately still don’t have a barbecue so I’m forced to make it work in our oven, which is fine because it still comes out delicious and tender and amazing!
You too can have deliciously wonderful barbecue without having to go outside!
Baked BBQ Beef Ribs
2 hours 30 mins
2 hours 35 mins
Barbecue 2 racks of beef back ribs 2 tablespoons salt 3 tablespoons black pepper 4 tablespoons garlic powder 2 teaspoons cumin 1 tablespoon chili powder 2 cups of your favorite barbecue sauce Preheat your oven to 315 degrees, and line a large baking tray with aluminum foil placing a cooling rack on top. (this circulates the heat around the ribs) Pat the ribs dry, mix all the spices together, and pat evening into the ribs all over. Place the ribs onto the tray and bake in the oven for about an hour. Cover the ribs with aluminum foil and return to the oven for another hour. Brush the ribs with the barbecue sauce, and then return to the oven for a half hour. Remove the ribs from the oven and brush with barbecue sauce again. Let rest for 5-10 minutes, cut the ribs apart, and serve!
I suggest serving with fresh corn on the cob and baked sweet potato fries!